Esther Pildis’s Brownies

It’s family legend that my grandmother cut these with a ruler into perfect squares. I prefer to cut them into large fudgey chunks of happiness. However you cut them, this time-tested heirloom recipe will make your house smell amazing and fill your belly with that special old school love that only a Grandma - or her carefully passed down the recipe - can make you feel. Add nuts or chocolate as you wish. Walnuts were a staple until allergies put them aside. They are delicious either way.


2 sticks + 2 tablespoons margarine
4 eggs
2 cups sugar
1 tsp vanilla
4 square semi-sweet chocolate
1 cup flour
1 tsp baking powder
¼ tsp salt
1 cup of chocolate chips and/or nuts

Preheat your oven to 350. Grease a 9x 13 pan

Melt chocolate, take care not to burn. In a medium bowl, beat eggs. Add sugar, flour and baking soda and mix. Add vanilla, warm(not melted) margarine, and melted chocolate and mix to combine.

Add nuts and chocolate chips if desired. Pour into pan.

Bake for about 25 minutes, until the top is glossy and your whole house smells like chocolate. Don’t over bake - check them after 20 minutes, when the tops are shiny and just starting to crack pull them out. They generally take me between 28 - 30 minutes, but I like to check them at 20 and 25 just in case.

These brownies freeze beautifully and also ship well. They’ve been enjoyed by generations of college roommates and camp bunkmates!

Esther Pildis’s Brownies

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